Cranberry Chipotle Meatballs

Cranberry Chipotle Meatballs

18 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
Jshot21
Recipe by  Jshot21

“This is a sweet and spicy meatball, great as an appetizer!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

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Reviews (18)

Rate This Recipe
smaciegracie
33

smaciegracie

I made these for Christmas and New Years, and it turned out to be a hit! I used mandarian oranges instead of pineapples because my father's allergic. The chipotle chile in adobo sauce is very spicy. I only used half the can in a doubled recipe. If they sit over night they will be more spicy....

LightOtter
29

LightOtter

Please keep in mind that the recipe calls for one chile, not one can of chiles. It is very important to remember if you want to keep your mouth intact and your head from exploding.

Michele McCormick
25

Michele McCormick

Delicious! I had to use up some meatball mix so I used fresh meatballs. I also only used half adobo and half Sweet baby Rays bbq sauce since I cant handle spicy very well. So good. Added to the list of favorites!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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